This creamy sauce can be eaten as a mildly sweet mousse when chilled, added to your oatmeal in the morning, you can dip pancakes in it or add it to smoothies. It lasts about 3 days in the fridge.
Ingredients
1 cup of cashews
½-1 cup fresh raspberries
1 tbsp of maple syrup
A pinch of salt
Instructions
Cover cashews with plenty of water and soak overnight in the fridge.
Drain cashews and place in a blender with fresh raspberries. Add a pinch of salt and maple syrup. Blend on high until the mixture is smooth and creamy (no pieces of nuts or berries).
Spoon into ramekins or small cups and chill for 4 hours.
Recipe by Soren's Purple Plate at https://sorenspurpleplate.com/cashew-raspberry-mousse/